Heat Stress and Chilling Sensitivity of Tomato Fruit
نویسندگان
چکیده
منابع مشابه
The correlation between heat-shock protein accumulation and persistence and chilling tolerance in tomato fruit.
Heating tomato fruit (Lycoperiscon esculentum) for 48 h at 38 degrees C prevented chilling injury from developing after 21 d at 2 degrees C, whereas unheated fruit developed high levels of injury. Although the overall protein pattern as seen by Coomassie blue staining was similar from heated and unheated fruit, some high- and many low-molecular-mass proteins were observed in the heated fruit th...
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Freshly harvested tomato fruit (Solanum lycopersicum) were pre-treated with 0, 50, and 100 µM prohexadione-calcium (Pro-Ca) and then stored at 1 °C for 21 days to investigate the effect of Pro-Ca treatment on electrolyte leakage (EL), malondialdehyde (MDA), proline and total phenols contents, and activity of phenylalanine ammonia-lyase (PAL) in relation to chilling injury (CI).Treatment with Pr...
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A number of abiotic shocks (e.g. heat-shock) applied before chilling have previously been shown to increase the chilling tolerance of cucumber and rice seedlings and of tomato fruit. The subsequent rate of radicle growth after chilling of these seedlings is a sensitive measure of chilling injury as is the subsequent increase in ion leakage from chilled discs of tomato pericarp fruit tissue. Dat...
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BACKGROUND Tomato is sensitive to ozone. Fruit growth and composition are altered under ozone stress by modification of reproductive development. Fifty-one-day-old plants were exposed to three concentrations of ozone (200, 350 and 500 µg m(-3)) for 4 h. RESULTS Ozone reduced well-developed fruit number and fruit size, but it did not significantly affect flowering rate and fruit setting rate. ...
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Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 8C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reduct...
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ژورنال
عنوان ژورنال: HortScience
سال: 1997
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.32.3.478b